Instructions

1. For pastry, whiz flour, butter and a pinch of salt in a processor until the mixture resembles breadcrumbs. Add eggs and 2 tbs iced water.
2. Process until mix comes together in a ball. Divide in 2 portions, then enclose in plastic wrap and chill for 1 hour. Grease thirty 2cm-deep, 8cm diameter loose-bottomed tart pans (or patty pans).
3. On a floured surface, roll dough to about 5mm thick. Use a 9cm pastry cutter to cut 30 rounds, then use to line pans. Chill for 15 minutes.
4. Preheat oven to 180°C. Place tart pans on 2 baking trays. Line tarts with baking paper, then fill with pastry weights or uncooked rice. Bake for 5 minutes.
5. Remove weights and paper, then bake for 2-3 minutes until golden and dry. Stir eggs, yolk, herbs and creme fraiche, in a bowl, season and stir to combine.
6. Pour into tart shells and bake for 10 minutes or until set. Cool to room temperature.
7. When ready to serve, top the tarts with extra creme fraiche and a little caviar, then garnish with extra chives.